Oh, and I got this lovely award from Betsy at The Homeschool Way.
Thanks so much!
(19 votes, average: 4.53 out of 5)
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FEATURED, FOOD (hungry much?), POPULAR (as voted by you), breads
Francie - who has written 112 posts on Frantic Home Cook - Home cooking, Recipes, Healthy, Frugal.
[...] ’bout birthin’ no pretzels. So, I went over to Mizz Francie’s and grabbed her Homemade Pretzels recipe. (I don’t know WHY I’ve slipped into Gone With The Wind, when I started out talking [...]
[...] I made pretzels with Thing 1 and Thing 2, and we had a happy accident. I used the recipe over at Frantic Home Cook, but I put in too much yeast-the recipe called for 1 1/2 packages, and I added the equivalent of 2 [...]
September 15th, 2008 at 11:03 am
Excellent. Maybe I’ll try making some when I get home from school…
September 15th, 2008 at 1:20 pm
Those look delicios and like a fun afterschool snack. Today I attempted home made granola bars and I’m waiting for them to cool so my kiddos can taste test:)
September 15th, 2008 at 8:39 pm
look out foodgawker…. that last picture is total food porn! What exactly does the backing soda on the OUTSIDE do… make the outside rise more than the inside?
September 16th, 2008 at 5:58 am
well, color me impressed! all i need is a side of spicy brown mustard and the day is mine!
September 16th, 2008 at 6:26 am
Colleen,
I wish I could tell you WHY the baking soda wash, but I’m not sure. Perhaps one of my readers can tell us?
September 16th, 2008 at 8:00 am
I am not a pretzel fan, but I wouldn’t say no to these gorgeous guys :-p
September 16th, 2008 at 12:25 pm
My kids want to move in with you. I haven’t asked them yet, but I bet all my dirty laundry…they want to live with you…we’ll be packing this afternoon…
September 16th, 2008 at 3:12 pm
Oh pretzels, how I love thee! My hubby to be is from Philadelphia. Being able to hand-roll pretzels from scratch was a prerequisite to date him. I’ve been trying to recreate a spicy brown mustard & beer dipping sauce I had at a restaurant once.
The baking soda wash helps the pretzel brown and acts as a seal - smooth, hard-ish shell while the dough stays soft on the inside.
September 17th, 2008 at 1:15 pm
Homemade pretzels are common in our house. I love mine with either a spot of spicy brown, or my girlfriends mothers homemade spicy mustard.
Here’s a tip. If you plan on doing a far amount of baking, get your yeast at Costco. It’s dirt cheap, and works like a charm.
September 18th, 2008 at 11:17 pm
I don’t know who Auntie Annie is, but I can see why she might be miffed! These pretzels look great..
September 19th, 2008 at 1:04 pm
Oh those pretzels look sooooo good!
September 19th, 2008 at 4:34 pm
David, I’m in love with your cookbooks. Thanks so much for the compliment!
September 19th, 2008 at 7:23 pm
How much dry yeast should one add if they’re dry yeast comes in a can and not packaged?
Thank you.
September 20th, 2008 at 6:53 am
I believe a yeast packet contains 1 Tablespoon of yeast.
September 20th, 2008 at 9:24 pm
These look terrific — thank you for such simple directions! I’ll give them a go sooooon.
September 21st, 2008 at 7:52 am
The baking soda and water are what make the crust of the pretzel chewy. If you didnt use the baking soda and water, you would have a more bread like crust.
September 21st, 2008 at 11:50 am
the baking soda wash is so the outside doesn’t remain a pasty pale color. it just helps the outside achieve that gorgeous golden brown without having you overcook the insides of the pretzels.
September 21st, 2008 at 1:15 pm
2 1/4 tsp of yeast=1 envelope of yeast. So says the back of my yeast jar.
September 21st, 2008 at 2:27 pm
Thanks for posting. These look great!
September 21st, 2008 at 3:09 pm
The baking soda wash aids in the browning. Without it, the pretzel would still be pale when it was done baking.
I learned this from Alton Brown on the food network.
September 21st, 2008 at 3:40 pm
I tried this recipe and they turned out great! I had to double it because my family is here watching football. You got 12 thumbs up! Thanks!
September 21st, 2008 at 6:48 pm
As Scott said, the baking soda aids in browning. It denaturizes some of the proteins in the dough, giving it that nice, chewy, brown “crust”. Alton also recommends boiling the baking soda mixture and brushing the pretzels with egg afterwards.
September 21st, 2008 at 6:58 pm
Ooh, yum! Thanks so much for the recipe, I made these today and they are delish! I had some pretzel salt left over from “gasp” a box of frozen pretzels so they looked authentic! The only trouble I had was, I wish I woujld have sprayed the baking sheet with cooking spray because I ripped the bottom off each and every pretzel since they stuck! But they look nice from the top and most importantly, they are delicious!!
September 22nd, 2008 at 3:52 pm
Now why is it that I just pass on by recipes with yeast? I have never cooked with yeast…ever. But these sure look good & I just came from another blog with homemade cinnamon rolls made with yeast. I might have to change my tactics!
September 22nd, 2008 at 4:13 pm
I love a huge pretzel, especially warm with cheese sauce.
September 22nd, 2008 at 4:34 pm
Rhoda, I was once like you a yeast-a-phobe. But these are really, really easy! Start with these and work your way up.
September 23rd, 2008 at 8:44 am
I can’t wait to make these pretzels. Thanks for sharing this gem!
Melissa
http://saucychef.blogspot.com/
September 23rd, 2008 at 9:00 pm
Use parchment paper on the bottom of your baking sheet, nothing sticks to parchment. Once I started using it I was totally hooked, it’s great and you never have to worry about sticking again! Happy baking! Sandra
September 24th, 2008 at 5:22 am
Instead of salt if we put powdered sugar or just dip it in caramel for some time, it will be a good sweet dish I suppose
September 24th, 2008 at 5:45 am
I’ve never made pretzels but you’ve just made it look so easy.
I quite fancy brushing them with diluted marmite and then cooking them - do you think it’d work? I spose there’s one way of finding out!
Congratulations on your award!
September 24th, 2008 at 10:32 am
Looks delicious!!! I know it would be a hit in my house!
September 25th, 2008 at 1:19 am
Wow delicious!
But i would be happy if u share us how to make the auntie aunt’s caramel sauce hehehe…. that is nothing without the sauce!
thanks for sharing!
Escoofield -
http://alotofit.com
Have fun!
September 25th, 2008 at 10:42 am
I worked at Auntie Annes and this is pretty much the exact recipe! They dip theirs in butter after the above steps, but if their hot you dont really need it. Well done!
September 27th, 2008 at 12:05 pm
I am german living in Cyprus. You can’t imagine how I miss a good pretzel. I am happy to have found this recipe and I will definitely give it a try. Thank you for this!
September 27th, 2008 at 1:11 pm
LOVE IT
September 27th, 2008 at 6:26 pm
There is nothing better than a freshy baked pretzel, and I have attempted making these at home a few times. I am definitely going to try this recipe. Thanks!
September 27th, 2008 at 9:41 pm
i made these today, but instead of coarse salt, i pressed in sargento nacho cheese. it was amazing :]
September 28th, 2008 at 1:56 am
What a great recipe. Thanks for sharing!
September 29th, 2008 at 5:42 am
I have never tried making pretzels. I shall now. Thanks for the idea
October 1st, 2008 at 2:51 pm
Awesome and thanks! Im trying the recipe out right now… although i looked int eh oven.. lol and i think i rolled the pretzles to thick…. o well will still be tastey
October 10th, 2008 at 2:39 am
The baking soda mixture helps the pretzels to brown. Its a pH balance thing. If you didn’t do the dipping, you’d end up with a pretzel that’s done on the inside, but pasty white on the outside. Or worse, not done on the inside but brown on the outside. It evens out the cooking, you get that golden crust and the aesthetic appeal.
October 10th, 2008 at 10:33 am
thanks for posting this recipe. Looks DEEEElish!!!!
October 10th, 2008 at 2:06 pm
sure will try it. seems easy and looks delicious,thanx
October 10th, 2008 at 5:17 pm
If you BOIL them in the water and soda for about two minutes then bake them tey will be soooo much better
October 10th, 2008 at 6:36 pm
Yeah, parchment paper is the way to go for ALL your baking… Nothing sticks to it, and you don’t have to use oil. I use it for oven fries made without oil that still come out crispy every time.
October 22nd, 2008 at 8:46 am
That is a cool demo, thanks a million! I am a chef but I have never actually seen pretzels being made before! I might give this a whirl. Would it work well if you were making smaller ones as I am not 100% mad about the big chewy ones, prefer the small crunchy ones, with a beer ummmmm
October 24th, 2008 at 8:53 am
so how many packets do i use if i buy them at fred meyer and they come in packet of 4? 1 and a half???? cant wait to try these!!!! =)
October 24th, 2008 at 4:18 pm
Check on the package, but I use Fleishman’s Yeast packets and it uses 1 and 1/2 packets.
October 27th, 2008 at 6:01 am
Thanks for the recipe. Am I understanding that you are forming the pretzel shape AFTER you have but the rope in the baking soda bath? Every other recipe I have seen/made gets bathed after shaping. Hhhmmmm….
October 27th, 2008 at 11:40 am
I dipped mine in after I shaped it, but it would probably be easier to do it before shaping.
November 11th, 2008 at 8:37 am
That sounds easy enough - will make them sometime soon - thanks for sharing.
December 1st, 2008 at 9:59 am
do you have to use bread flour? Is there an alternative? I want to make these today, but have no bread flour. I have never worked with it before and do not keep it on hand. Help, please! Thanks…these look so good.
January 2nd, 2009 at 8:02 pm
These looked so good that I had to make them right away. They were delicious right from the oven!!!
January 15th, 2009 at 10:46 am
I think the baking soda dip just makes the shiny glaze on the pretzels while they are baking.
January 26th, 2009 at 2:01 pm
what’s the brown sugar for?
January 29th, 2009 at 1:37 pm
These look outstanding. Well worth the effort to get that kind of flavor.
February 9th, 2009 at 6:55 pm
What is the font that you’ve used for your pictures? Please do note it!
February 10th, 2009 at 7:50 am
@Katrina - The font is Peas Walker available from Kevinandamanda.com.
February 24th, 2009 at 10:44 pm
Thank you for sharing this pretzel recipe!
Do you think that these would work as ’sweet’ pretzels like at Auntie Anns? I LOVE those, and the idea of being able to get that taste at home is excellent…but I can’t tell if these are “Salty snack only” appropriate?
February 25th, 2009 at 9:27 am
@ Baking Chia - They’re a bit more “Pretzel” than Annie Anne’s (which I think are more “Cakelike”). But you could definitely add a cinnamon-sugar topping and get something similar.
February 26th, 2009 at 12:53 pm
Just had to share.. these were awesome.. we really enjoyed making and eating them and plan to do so again really soon. I am posting a link to you in my blog. Thanks so much for sharing!
April 1st, 2009 at 10:04 am
These look lovely! I bet my kids would really enjoy them, both the making and the eating.
April 5th, 2009 at 2:03 pm
What font is that on your pictures? And I will definitely try this recipe–yum!!
April 5th, 2009 at 3:34 pm
The font is “Pea Walker” and is free here:
http://kevinandamanda.com/fonts/fontsforpeas/
April 8th, 2009 at 6:28 pm
Try adding Zatar spice instead of salt at the end. I found it at Juliet Mae, online. It gives the pretzel an herby/sour bite (pun intended).
April 17th, 2009 at 10:16 pm
These look so yummy!
April 19th, 2009 at 11:36 pm
Just made these with my friends. They LOVED them. Seriously, so much fun, great distraction from studying for midterms. We’re gonna make them again during finals.
If you’d like to check out some pictures from our endeavor, they can be found here:
http://www.facebook.com/album.php?aid=22190&id=1097141107&l=7deb52ad1e
May 22nd, 2009 at 1:48 pm
These were very easy to make and are a new family favorite! My 11 and 13 year old can make them without my help and they are a big hit at sleep overs. Thank You!